Best 2 Yellowfin Tuna Summer Salad Recipes

Indulge in a refreshing and flavorful culinary experience with our tantalizing Yellowfin Tuna Summer Salad. This vibrant dish combines the delicate taste of seared yellowfin tuna with an array of crisp summer vegetables, creating a symphony of flavors that will delight your palate. The zesty lemon-herb dressing adds a touch of brightness, while the creamy avocado and crunchy cucumber provide a delightful contrast in texture.

In addition to the main recipe, our article features a collection of equally enticing recipes that celebrate the vibrant flavors of summer. From the tangy and refreshing Watermelon and Feta Salad to the smoky and aromatic Grilled Corn and Zucchini Salad, each recipe offers a unique twist on seasonal ingredients. Whether you're hosting a summer barbecue or simply looking for a light and healthy meal, these recipes are sure to impress.

Let's cook with our recipes!

YELLOWFIN TUNA SUMMER SALAD

Yellowfin Tuna Summer Salad image

Could there be a more delightful dish to usher in the beginning of the warm weather season than a delicious, crispy salad? As an added bonus, this salad is as pretty as a picture and tastes as good as it looks! We have used both the Yellowfin tuna (also known as Ahi tuna) marinated in lemon dill and olive oil, and the one with roasted garlic in olive oil. Both are equally delicious. My husband and I have a newsletter publishing company and work from home. I came up with this recipe because I needed something crunchy and filling for a mid-day meal. And one that wasn't calorie laden.

Provided by Olivia Paige

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (5 1/2 ounce) can yellowfin tuna fillets, drained and separated
1/2 cup celery, chopped
1/2 cup walnuts, chopped
1/3 cup red onion, chopped
1/2 cup apple, e.g. such as Red Delicious, chopped
1/3 cup red bell pepper, chopped (reserve 2 tablespoons for garnish)
1/3 cup reduced-calorie mayonnaise
3 cups lettuce leaves
3 cups baby spinach leaves
3 hard-boiled eggs, sliced
6 cherry tomatoes, sliced
fresh ground pepper
extra virgin olive oil, and
balsamic vinegar, to taste

Steps:

Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
Stir in mayonnaise until ingredients are completed coated.
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
Place scoops of tuna mixture in center of lettuce/spinach leaves.
Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
Serve with crackers or toasted bread rounds.
Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.

CLASSIC TUNA NICOISE SALAD

Classic Tuna Nicoise Salad image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 entree salads

Number Of Ingredients 29

Ingredients

Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.)
1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
1/4 pound haricots verts, or small, thin green beans, ends trimmed
2 pounds yellowfin tuna loin, trimmed of sinew
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 rosemary sprigs
1 large head romaine or Bibb lettuce, rinsed and patted dry
2 teaspoons chopped fresh parsley leaves
1/2 teaspoon chopped fresh tarragon leaves
Anchovy Dressing, recipe follows
1/2 pound Roma plum tomatoes, cut into 1-inch cubes
1/3 cup halved and seeded black brine-cured olives
1/3 cup halved and seeded green brine-cured olives
1/2 cup thinly sliced red onion
4 hard-boiled eggs, peeled and sliced
1 anchovy fillet, drained
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped garlic
1 large egg*
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced shallots
2 teaspoons capers, drained and chopped
1/2 teaspoon Worcestershire sauce

Steps:

Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.
Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.
Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.
In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

Tips:

To ensure the freshest tuna, purchase it from a reputable fishmonger or market. Look for fish that has a vibrant red color and firm flesh.
Sear the tuna quickly over high heat to create a flavorful crust while keeping the inside moist and tender.
Use a variety of fresh, seasonal vegetables in your salad for added flavor and nutrients.
Choose a light and flavorful dressing that will complement the tuna and vegetables without overpowering them.
Serve the salad immediately after preparing it to enjoy the best flavor and texture.

Conclusion:

The Yellowfin Tuna Summer Salad is a refreshing and flavorful dish that is perfect for a light and healthy meal. The seared tuna is perfectly cooked and complemented by the fresh vegetables and light dressing. This salad is sure to be a hit at your next gathering, and it is also a great way to use up any leftover tuna.